Make-Ahead Freezer Meatballs

Submitted by pianomom

"A wonderful all-purpose meatball to use in a variety of recipes! Easy to make, and with ingredients usually on hand. The yield is based on 1-1/2" meatballs, but you can make them smaller. I get about forty-eight 1" meatballs out of this same recipe."

 

• Ready In: 35mins
• Ingredients: 8
• Yields: 32 1-1/2
• Serves: 8

ingredients

• 1 egg, beaten
• 3⁄4 cup soft breadcrumbs (about 1 slice bread)
• 1⁄3 cup milk
• 1 teaspoon Worcestershire sauce
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon garlic powder
• 1 1⁄2 lbs ground beef (I prefer 90% lean or higher)

directions

1. Combine all ingredients except beef.
2. Mix in beef well, and shape into meatballs.
3. Place all on single layer in pan.
4. Bake 20 minutes at 350.
5. Remove and drain on paper towels, and let cool 15 minutes.
6. Put in freezer bag or freezer container or use immediately.

Reviews

[Island Girl 525]

These are good meatballs. My only complaint is how dense they are. I am not very experienced making meatballs, so this could be my fault! I added some red pepper and some fresh parsley & rosemary that I had on hand. I doubled the batch and froze most of them. Thanks!

 

[Jellison Mix]

The only thing it lacked was onion for my family. It was great and I did make my meatballs bigger and baked a little longer, to make up for size, this way I could make meatball sandwiches for my 12 year old. Thanks!

 

[TeacherKim]

We loved these! I made a triple batch before the school year started. It was so nice to have ready to go... my husband made them when I worked late doing parent-teacher conferences, we ate them for Sunday dinner, and just ate them when I didn't have the energy to cook. So yummy and definitely on my "make every session" list.

 

[hydeb]

Delicious, I added some crushed red pepper and parm cheese and they were amazing. Good for meatball sandwiches with some mozz and provalone cheese and marinara sauce.